Chickpea Burgers with Tzatziki Sauce

These vegetarian Middle Eastern chickpea burgers are made with fresh herbs and topped with Tzatziki, a creamy cucumber-dill yogurt sauce.

Toddlers are fickle eaters – they love one thing one week and hate it the next. Right now, my five year old isn’t really into meat, choosing vegetables, beans and seafood over steak and chicken. Since it’s burger season, I knew just the solution. Cue: hearty and satisfying vegetarian Middle Eastern chickpea burgers.

Made with fresh herbs like parsley and scallions and topped with my cucumber dill Greek Tzatziki sauce, these burgers were a home run with my little guy. In fact, he ate two of them in one sitting as though it was his last meal.

If you’ve never made vegetarian burgers at home before, I urge you to give it a try. Unlike store-bought varieties made with artificial ingredients and fillers, homemade vegetarian burgers are made with simple ingredients you probably already have on hand like canned beans, bread crumbs and spices.

Luckily, everything you need for these beauties can be found at your local Kroger store. Easy, affordable and way more delicious than anything you’ll find in the freezer aisle, be sure to add these Vegetarian Chickpea Burgers with Tzatziki Sauce to your next weekly meal plan.

No forks required.

Chickpea Burgers with Tzatziki Sauce

Course: Dinner, Lunch

Cuisine: greek, Lebanese

Keyword: chickpea burgers

Prep Time: 15minutes

Cook Time: 15minutes

Total Time: 30minutes

Servings: 4

Calories: 304kcal

Author: Liz DellaCroce

These Middle Eastern inspired vegetarian chickpea burgers are made with fresh herbs then topped with a creamy cucumber yogurt sauce.

Instructions

Place the first 9 ingredients (chickpeas through egg) in a high speed food processor and pulse on high until the mixture is smooth and everything is evenly incorporated. (It's ok if it's slightly chunky - texture is good.)

Remove mixture from the food processor and place into a medium bowl. Working a couple tablespoons at a time, slowly stir in the bread crumbs. Continue adding breadcrumbs until the mixture is dry enough to form patties.

Divide the bowl into quarters with your hands and carefully form four patties. Place patties on a platter drizzled with a little olive oil and flip once so the patties are lightly oiled on both sides.

To cook, heat a non-stick griddle or frying pan over medium-high heat. Brown patties until golden brown, about 4-5 minutes per side.

While the patties are cooking, make the tzatziki sauce in a separate bowl. To serve, place one patty in between each hamburger bun and top with tzatziki sauce and other designed condiments.1

About Liz Della Croce

Liz is the founder and creator of The Lemon Bowl. With an emphasis on healthy eating and living, Liz’s recipes and food photography have been featured in various publications including the cover of Women’s World magazine, Good Housekeeping, Shape, Real Simple, Cosmopolitan, Food Network Blog, Huffington Post, TODAY Food, Foodgawker and The Cooking Channel. Read More…

It’s a matter of preference but in general when you’re cooking from scratch you need to add a decent amount of salt to bring out the other flavors. Anything you eat in a restaurant or purchase from a freezer has more salt than you would use at home so that’s something to keep in mind. All that said, you could leave it out entirely – it’s completely up to you!

I think that someone mixed up the order of the ingredients. It says to put the first 8 ingredients in food processor (chickpeas through parsley) but that’s only the first 4 ingredients, and what about the egg? I mean it’s easy to figure out but some might find it a little confusing. Otherwise it sounds like a great recipe. Thanks.